Posts tagged ‘Chocolate’

Chocolate Cappuccino Biscotti

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I love Biscotti but I’ve never made it before. What turned me off was the baking it twice deal. However, I’ve recently began making my own coffee at home (instead of heading to my local coffee shop every morning) and there’s something really nifty about fresh coffee and a hunk of biscotti to dip it in. 

Ingredients:

3 large eggs

1 1/2 tsp vanilla extract

2 cups all-purpose flour

5 Tbs Cocoa Powder

3/4 cup white sugar

1 teaspoon baking powder

1/4 teaspoon salt

3 Tbs Instant coffee powder ( We used General Foods International Brand Cappuccino powder)

1/2 cup espresso chips

¾ cup hazelnuts (coarsely chopped)

Preheat oven to 300 degrees (f) and line a baking sheet with parchment paper.

Whisk together eggs and vanilla extract.

In a separate (large) bowl combine flour, cocoa powder, sugar, baking powder, salt, and coffee powder. With mixer add egg mixture to flour and blend well. By hand, mix in espresso chips and hazelnuts.

 Divide dough into two halves and turn onto lightly floured surface.Form into log (see photo). Place on prepared sheet and bake until logs are firm. This took me about 40 minutes but may take more (or less) time depending on the thickness of the logs. Don’t be worried if the espresso chips melt. I promise it wont leave a mess.

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 Remove from the oven and transfer to a cooking rack for about 20 minutes until cool.

On a cutting board, slice logs into ¾ ince wide pieces. Place slices back onto cookie sheet and bake another 10 to 15 minutes until crispy.

Cool on rack and store in an air-tight container.

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December 26, 2008 at 1:53 am 4 comments

Chocolate Crackle Cookies

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There are few things better than a crackle cookie. And, there are few things worse than waiting for the cookies to set after you take them out of the oven. However, these are so good that the wait is worth it.

 Black and White Crinkle Cookies

Adapted from The Joy of Baking.com

 First, you need to melt your butter and sugar together. Do this by placing a steel bowl with your chocolate and butter over a saucepan of simmering water. When it’s melted, remove from the heat and set aside.

 Whisk together flour, salt and baking powder in a separate bowl and set aside.

 Then, beat eggs and sugar together until thick with electric mixer. Add vanilla and gradually add chocolate mixture. Add dry ingredients until blended. Cover bowl with plastic and place in fridge until firm enough to form balls. About 3 hours.

 Preheat your oven to 325 degrees (f) and line two baking sheets with parchment paper.

 Put confectioners sugar into shallow dish. With lightly greased hands roll dough into 1 inch balls and roll in sugar. Space about 2 inches apart on lined baking sheet.

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Bake until edges are just firm and the center is still soft. Put on wire rack to cool.

Ingredients:

 4 Tbs unsalted butter 

8oz semi-sweet chocolate, chopped (We like Ghiradeli in the foodiecall kitchen)

½ cup white sugar

2 eggs

2 tsp vanilla extract

1 ½ cups all purp. Flour

¼ tsp salt

½ tsp baking powder

1 cup powdered sugar

December 25, 2008 at 5:31 pm Leave a comment


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